Sprouted Spelt Sandwich Loaf

I've discussed the methods of properly preparing grains in a previous post, but as a refresher, our ancestors used to have immense wisdom on how to properly prepare grains in order to make them easier to digest. These methods of preparation include soaking, sprouting and fermenting. So let's talk briefly about sprouting grains. Unsprouted grains hold the nutrients in an inactive state, when the grain germinates, the nutrients are released. Therefore, vitamins and minerals become available to you upon sprouting.

I've also mentioned phytic acid in a previous post. Phytic acid is an organic acid in which phosphorus is bound, and it is present in the outer layer of whole grains. Phytic acid is also an enzyme inhibitor which can combine with calcium, magnesium, copper, iron and zinc in the intestines. This blocks the absorption of these nutrients. Sprouted grains contain many enzymes and other organisms that help neutralize phytic acid, therefore allowing the body to better absorb these nutrients. This enzyme activity therefore aids in your overall digestion. It is best to always choose to either soak, sprout or ferment your grains just like our ancestors! Sprouted spelt flour is one fantastic option to enjoy grains!

Ingredients:

• 1 and 1/4 cup warm water, ~100 F

• 2 tsp active dry yeast

• 1 tbsp honey

• 2 tbsp oil (olive or coconut)

• 500 grams (~3 and 1/4 cups) sprouted spelt flour

• 1 and 1/4 tsp sea salt

Directions:

1. In a large bowl, sprinkle the yeast over the water and whisk. Add the honey and whisk. Let stand 5 min.

2. Add the oil and whisk. Then add the flour and salt, stir with a stiff spatula until combined.

3. Turn the dough out onto a lightly floured work surface and knead until smooth and no longer sticky.

4. Place the dough back into the large bowl and cover with a tea towel or plate and let rise in a warm area for 1 hour (or until doubled in size).

5. Butter or oil a loaf pan. Preheat the oven to 350 F.

6. Once the dough has doubled in size, punch down the dough gently and turn out onto your work surface. Form the dough into a loaf and tuck the edges underneath. Place the dough into the oiled loaf pan and cover with a tea towel. Let rise for 30 min.

7. Bake the bread for 35-45 min. until golden and it sounds hollow when you tap the top of the loaf. Cool on a wire rack before slicing. Enjoy! (Eat within 3 days or freeze in slices)

***not medical advice, just some information from the Weston A. Price Foundation.